Cherries Jubilee Crisp

[Guest guest]

Cherries Jubilee Crisp

 

For the filling:

17-ounce can pitted bing cherries, undrained

2 tablespoons orange-flavored liqueur or orange juice

2 1/2 teaspoons cornstarch

 

For the topping:

6 tablespoons all-purpose flour

1/4 cup brown sugar

1/4 cup quick or old-fashioned rolled oats

1/4 teaspoon ground nutmeg

1/4 cup cold butter, cut into small pieces

lightly whipped cream

ground nutmeg, if desired

 

Preheat oven to 365 degrees. For filling, combine cherries, liqueur and

cornstarch in medium saucepan until dissolved. Cook and stir over medium heat

until mixture has thickened, about 2 minutes. Remove from heat. Let cool 10

minutes.

For topping, combine flour, sugar, rolled oats and nutmeg in a small bowl. Add

butter and mix with fingers or fork until crumbly. Place filling in a 3 to 4 cup

shallow baking dish (or individual baking dishes). Sprinkle topping over fruit.

Bake until topping is golden, about 20 minutes. Serve warm or at room

temperature with whipped cream. Sprinkle wth nutmeg. Serves 4.